Foil-Wrapped Spring Scallops

This recipe was created by grillin' gal and friend, Sarah Leah Chase.

She lived on Nantucket for almost 20 years and wrote the book (figuratively) on cooking scallops. This fresh and sophisticated recipe pairs scallops with vegetables and cousous for a one-dish extravaganza.

Toss together the scallops, olive oil, and lemon juice. Set aside while preparing the couscous.

Melt the butter over medium heat in a small skillet. Add the shallots and fennel and sauté until softened, 5 to 7 minutes. Transfer to a mixing bowl and combine with the couscous, peas, carrots, dill and lemon zest. Season with salt and pepper.

Combine the vegetable broth and vermouth in a container with a pour spout.

To assemble the packets: Tear off four pieces of heavy-duty aluminum foil that are each 24-inches in length; fold each in half to form a 12x18-inch rectangle and spray center area with non-stick cooking spray. Dividing evenly, begin by placing a layer of spinach leaves in the center of each rectangle, topped by one-quarter of the couscous mixture. Nestle 6 to 8 scallops into the couscous in each packet. Begin folding the edges of the foil up and inward to make a bowl around the contents. Pour ½ cup of the broth-vermouth liquid over the scallops and couscous in each packet. Finally, scatter ½ tablespoon basil leaves over the scallops in each packet. Seal the packets by continuing to roll the edges tightly inward into the center to completely enclose the contents.

Place packets on the cooking grate over indirect medium heat. Place lid on grill. Grill 20 to 25 minutes or until the couscous is tender and fluffy, and the scallops are just opaque in the center. Place packets on serving plates and serve immediately as a complete meal.